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In contemporary cuisine, noodle bowls have surged in popularity, becoming a favorite among food enthusiasts seeking quick, nutritious, and satisfying meals. These versatile dishes combine a variety of ingredients, allowing for endless creativity while meeting diverse dietary preferences. Enter the Summer Veggie Noodle Bowl, a vibrant and refreshing option perfect for warm weather days. Bursting with fresh vegetables, flavors, and textures, this dish not only tantalizes the taste buds but also promotes a healthy lifestyle.

Summer Veggie Noodle Bowl

Discover the flavors of summer with this vibrant Summer Veggie Noodle Bowl recipe, perfect for warm days and busy lives. Bursting with fresh, seasonal vegetables like zucchini, bell peppers, and snap peas, this dish is not only visually stunning but also packed with nutrients. Featuring gluten-free rice noodles sautéed in a light sesame oil sauce, it's a quick, healthy meal that's easy to customize. Enjoy the essence of summer in every delicious bite!
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Ingredients
  

8 ounces rice noodles

1 tablespoon sesame oil

1 small zucchini, spiralized into noodles

1 cup bell peppers (red, yellow, green), julienned

1 cup carrots, julienned

1 cup snap peas, trimmed

1 cup cherry tomatoes, halved

2 green onions, chopped

1/4 cup fresh cilantro, chopped

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 teaspoon honey or agave syrup (optional)

Salt and pepper to taste

Sriracha or chili flakes (optional, for heat)

Instructions
 

Cook the Noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking; set aside.

    Sauté the Veggies: In a large skillet or wok, heat the sesame oil over medium heat. Add the zucchini noodles and sauté for 2 minutes. Then, add the bell peppers, carrots, and snap peas. Cook for another 4-5 minutes until the vegetables are tender but still crisp.

      Add the Noodles: Add the cooked rice noodles to the skillet with the sautéed vegetables. Gently toss everything together to combine.

        Flavor the Bowl: In a small bowl, whisk together the soy sauce, lime juice, honey or agave syrup (if using), salt, and pepper. Pour this mixture over the noodles and vegetables. Toss everything together until evenly coated.

          Finish and Serve: Remove the noodle bowl from heat. Gently fold in the halved cherry tomatoes, chopped green onions, and cilantro. Adjust seasoning if needed. Serve warm, with a drizzle of Sriracha or sprinkle of chili flakes for added heat if desired.

            Enjoy your Summer Veggie Noodle Bowl! Garnish with extra cilantro and lime wedges if you like, and dive into the fresh flavors of summer!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4